NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

2 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips and season them evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, and toasted sesame oil until well combined.

• 3

  Heat a large stainless steel skillet or cast-iron wok over medium-high heat until a drop of water sizzles on contact.

• 4

  Add the steak strips to the hot pan in a single layer, searing for 2-3 minutes until a deep golden crust forms, then transfer to a clean plate.

• 5

  Place the broccoli florets into the same pan with two tablespoons of water, covering with a lid for 2 minutes to steam until bright green and tender-crisp.

• 6

  Remove the lid, push the broccoli to the sides, and add the minced garlic and grated ginger to the center, sautéing for 30 seconds until aromatic.

• 7

  Return the seared beef and any accumulated juices to the pan, pouring the prepared sauce over the ingredients.

• 8

  Toss everything continuously for 1 minute to coat the beef and broccoli in the thickening glaze.

• 9

  Garnish with sesame seeds and serve immediately for peak flavor and texture.